Beef Short Rib Ramen Recipe

1. Soft-boil eggs

Bring a pot of water to a gentle boil. Carefully lower 4 large eggs and simmer for 6 minutes for jammy yolks. Prepare an ice bath. Immediately transfer eggs to ice bath for 5 minutes to stop cooking.

2. Peel eggs gently and set aside.

3. Make marinade & marinate

Whisk 1/2 cup soy sauce, 1/2 cup water, 2 tbsp mirin and 1 tsp sugar in a container large enough to hold eggs. Submerge peeled eggs in marinade, cover and refrigerate at least 4 hours or up to overnight. Reserve marinade for adding depth to broth if desired.

4. Season 2 lb short ribs with 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp brown sugar. Heat 1 tbsp vegetable oil in a heavy skillet over medium-high heat. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side.

5. Transfer seared ribs to a medium ovenproof pot or Dutch oven. Add 2 cups water, 2 tbsp soy sauce and bring to a simmer. Cover and braise in a 325°F (160°C) oven for 1.5–2 hours, or until meat is very tender and falling from the bone.

6. Remove ribs from braising liquid, shred meat with two forks and discard large bones. Reserve braising liquid and add 1/2 cup to the broth later for extra beef flavor.

7. Preheat oven to 375°F (190°C). Place 1 lb pork belly on a sheet pan skin-side up (score skin if present) and roast for 30–40 minutes until fat is rendered and edges are crisp. Alternatively, pan-sear pieces until caramelized.

8. While still warm, chop or shred pork belly into 1/2-inch pieces. Toss with 1 tbsp soy sauce, 1 tsp mirin, 1 tsp honey, 1 minced garlic clove and 1 tsp sesame oil. Set aside.

9. In a large stockpot, combine 8 cups chicken stock, 2 cups pork stock, 2 cups water, 1 piece kombu, 3 dried shiitake mushrooms, smashed ginger and 4 crushed garlic cloves. Heat gently to just below a simmer and maintain low simmer for 20 minutes to extract flavors. Do not boil aggressively while kombu is present.

10. Remove kombu after 15 minutes. Continue simmering with mushrooms and aromatics for another 10 minutes. Remove and discard aromatics and slice rehydrated shiitakes thinly if you wish to return to the broth or use as garnish.

11. Whisk together 3 tbs ground sesame paste and 1 cup almond milk until smooth. Add sesame-almond mixture to the pot along with 2 tbsp miso paste, 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sambal oelek (adjust to taste), 1 tsp toasted sesame oil, 1 tsp salt and 1/2 tsp black pepper. Stir and simmer gently for 8–10 minutes to marry flavors.

12. Taste and adjust seasoning. Optionally add 1/2 cup reserved beef braising liquid for deeper beef flavor.

13. Bring a separate pot of water to a rolling boil. Cook 12 oz fresh ramen noodles according to package instructions (typically 2–3 minutes for fresh; 4–5 minutes for dried) until just tender. Drain and rinse briefly under hot water to remove excess starch if desired; keep warm.

14. Blanch bok choy: in the noodle boiling water, drop baby bok choy for 30–45 seconds until bright green and tender-crisp. Remove and drain.

15. Warm takana (pickled mustard greens) and thinly sliced sweet onion briefly in a small saucepan with 1 tsp sesame oil for 1–2 minutes to soften and integrate flavors, or serve cold for contrast.

16. Reheat broth to a gentle simmer. Divide cooked noodles between 4 bowls (approx. 3 oz noodles per serving).

17. Ladle about 2 cups hot broth over noodles per bowl.

18. Top each bowl with shredded beef short rib (about 3–4 oz), 2–3 tbsp shredded pork belly, 1 soft soy egg (halved), 1–2 baby bok choy halves, 2 tbsp takana, 1–2 tbsp thinly sliced sweet onion, and a sprinkle of sliced scallions.

19. Garnish with toasted sesame seeds, a drizzle of chili oil (to taste), nori strips and cilantro if using. Serve immediately.